Cocktails & Spirits

David Ortiz: Iron Fork Finalist's Recipes

The Booze Hound yesterday featured mixologist David Ortiz from the Viceroy's Club 50. He has been nominated as one of the city's top mixologists in tonight's Iron Fork Awards and after tasting through a myriad of his Miami-inspired cocktails, we know why.

These were the three that stood out.

The Calle 8 Old Fashioned

  • 5 dashes homemade cigar bitters
  • 1 dash Fee Brothers 1864 Aztec Chocolate Bitters
  • 2 oz Atlantico Rum
  • 1/2 oz simple syrup
  • 1 cinnamon stick

Directions: Pour the ingredients into a shaker with ice and shake vigorously. Strain into a rocks glass over fresh ice. Grate a touch of cinnamon on top and garnish with the cinnamon stick.

El Cortadito

  • 1 dash Fee Brothers 1864 Aztec Chocolate Bitters
  • 2 oz Appleton's Estate Reserve Rum
  • 1/4 oz Creole Shrubb Liquer Creole Clement
  • 1/2 oz agave syrup
  • Cafe con leche foam -- equal parts espresso/cream, 1/2 tbsp sugar, 1 tsp lecithin, isi syphon. Read directions to syphon prior to using.

Directions: Pour all of the ingredients into a shaker, except the foam, with ice and shake vigorously. Place some of the cafe con leche foam in the bottom of a rocks glass and add fresh ice. Strain cocktail into the glass and top with more foam. The foam gives flavor, texture and visual appeal as it swirls through the rum concoction.

La Palma

  • 3/4 oz fresh squeezed lime juice
  • 4 white grapes
  • 2 oz Greygoose Le Poire
  • 1/2 oz agave syrup

Directions: Muddle the white grapes, agave and lime juice together in a shaker until almost pureed. Add ice and vodka. Shake vigorously -- about 15 seconds. Strain into a classic coupe and garnish with fresh grapes.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Aniece Meinhold